2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

4. Want to avoid a hangover or prevent a terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

5. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.Stressed out and don’t have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber will react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.

6.Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Nutrient Values of Sprouts

Seeds are the most nutritionally complete foods known, containing every food element required for the creation & generation of new life, with life giving bio-electricity for cellular health.

sprout_nutrient_sheet.pdf

Toxic Poisoning from Soy, Salt, MSG, GMO

Common Salt is a Poison Common salt is a deadly poison. The only difference between this and other commonly known poisons is that one has to administer rather large quantities to kill with it. One or two teaspoonfuls of salt would not kill an adult but can easily kill a 6 month old baby. Come to think of it, even an adult can be killed with common salt. Only he would have to be fed larger quantities. About 40 teaspoons of common salt would kill an adult human being too.

Most foods in their natural state contain sodium. But most sodium in our diet is added to food while it’s being commercially processed or prepared at home. That’s why you need to be aware of both natural and added sodium content when you choose foods to lower your sodium intake. When buying prepared and prepackaged foods, read the labels. Many different sodium compounds are added to foods. These are listed on food labels. Watch for the words soda and sodium and the symbol Na on labels — these words show that sodium compounds are present.

Don’t think that just because the FDA deems salt as safe, that it is…they are the organization who tell us that pharmaceutical drugs which have killed many people are safe as well!

If you are going to use salt, use only natural, unprocessed forms, such as Himalayan salt, or pure sea salt, unrefined in any way.

FDA Considering Safety of Salt Because of its negative health impacts, salt should no longer be considered safe, and it’s generally recognized as safe (GRAS) status should be revoked, according to a petition by advocacy group Center for Science in the Public Interest (CSPI) filed with the U.S. Food and Drug Administration (FDA).

The FDA has scheduled a hearing in response, where they will discuss revising their salt regulations, along with the implications of doing so.

In its petition, CSPI has recommended that:

Limits be put on the amount of salt in processed foods

Health messages related to salt be limited

Salt be treated as a food additive, not GRAS

Eating too much sodium has been linked to high blood pressure and heart disease. More than three-quarters of the salt in the average American diet comes from processed foods.

CSPI has petitioned the FDA about its salt regulations in the past, as well. In 1978 they asked for limits for sodium in processed foods, and in 1981 they suggested adding warning labels on packages of salt that weighed more than half an ounce. Both petitions were denied.

At the FDA’s hearing, scheduled for November 29, 2007, policies regarding salt and sodium will be discussed, and comments on current and potential future approaches will be taken.

Contrary to popular belief that soy is a health food, evidence reveals that soy consumption has been linked to numerous disorders, including infertility, increased cancer and infantile leukemia, Type1 diabetes, and precocious puberty in children have been fed soy formula. (early maturation, such as breast development and menstruation as early as 6 years of age). Scientists have known for years that the isoflavones in soy products can depress thyroid function and cause goiters in otherwise healthy children and adults. A combined research team of Cornell University Medical College and Long Island Community Hospital medical experts have found that children who develop Type1 diabetes are twice as likely to have been fed soy formulas as those fed all other foods This confirms concerns based on animal studies raised in the 1980′s and 1990s by Health Canada researcher Dr Fraser Scott and led to the American Academy of Pediatrics issuing their warning to pediatricians against any use of soy based formulas.

Dr. Mercola – “Soy formula is one of the worst foods that you could feed your child. Not only does it have profoundly adverse hormonal effects as discussed above, but it also has over 1000% more aluminum than conventional milk based formulas.”

June 9, 2001 — From tofu and tacos to burgers and baby formula, soy products have swept the nation as a healthy source of high protein, with a reputation for being all natural and all good. But a 20/20 investigation has found that amid all of this praise, some scientists are now challenging this popular wisdom, and suggesting there may be a downside to this “miracle food.” ABCNews.com

Researchers at Cornell University Medical College said that children who got soy formula were more likely to develop thyroid disease and that twice as many diabetic children had received soy formula in infancy as compared to non-diabetic children. In fact, in other countries such as Switzerland , England , Australia and New Zealand , public health officials recommend highly restricted medically monitored use of soy for babies and for pregnant women.

“While even in 1966 there was considerable research on the harmful substances within soybeans, you’ll be hard pressed to find articles today that claim soy is anything short of a miracle-food. As soy gains more and more popularity through industry advertising, we are moved once again to raise our voice of concern. Soybeans in fact contain a large number of dangerous substances.

One among them is phytic acid, also called phytates. This organic acid is present in the bran or hulls of all seeds and legumes, but none have the high level of phytates that soybeans do. These acids block the bodyís uptake of essential minerals like calcium, magnesium, iron and especially zinc. Adding to the high-phytate problem, soybeans are very resistant to phytate reducing techniques, such as long, slow cooking.

Soybeans also contain potent enzyme inhibitors. These inhibitors block uptake of trypsin and other enzymes that the body needs for protein digestion. Normal cooking does not deactivate these harmful “antinutrients,” that can cause serious gastric distress, reduced protein digestion and can lead to chronic deficiencies in amino acid uptake.

Beyond these, soybeans also contain hemagglutinin, a clot promoting substance that causes red blood cells to clump together. These clustered blood cells are unable to properly absorb oxygen for distribution to the body’s tissues, and cannot help in maintaining good cardiac health. Hemagglutinin and trypsin inhibitors are both “growth depressant” substances. Although the act of fermenting soybeans does deactivate both trypsin inhibitors and hemagglutinin, precipitation and cooking do not. Even though these enzyme inhibitors are reduced in levels within precipitated soy products like tofu, they are not altogether eliminated. Only after a long period of fermentation (as in the creation of miso or tempeh) are the phytate and “antinutrient” levels of soybeans reduced, making their nourishment available to the human digestive system. The high levels of harmful substances remaining in precipitated soy products leave their nutritional value questionable at best, and in the least, potentially harmful.” Brandon Finucan & Charlotte Gerson.

*NEVER FEED AN INFANT COW’S MILK FORMULAIn our society, breast-feeding mothers often consume more dairy products than usual, thinking they are doing themselves and their babies good. Sadly, though, they aren’t. Breastfed babies can get colic and other symptoms of cow’s milk allergies if the mother consumes dairy products. The dairy proteins pass into the mother’s breast milk, make their way into the baby’s intestine and blood, and may result in persistent crying, fussing, and many other expressions of allergic reactions.

Dairy products and the pH miracle diet

The pH miracle diet attempts to control many different conditions in the body, including obesity, through the omission of acidifying foods and behaviors. One of the most surprising inclusions on the list, at least to Westerners, is milk. Dairy products, although a mainstay of the Western diet, are not included in the diets of most of the populations around the world. So what does the rest of the world know that we don’t? Dairy is not necessary for health; from a pH perspective, it is actually harmful to the body.

Many people believe that dairy and milk are essential for bone density and for overall health. However, dairy products have large amounts of protein and fat, which are both acid forming elements. Cow’s milk and products made from cow’s milk produce acid. Goat and sheep milk and cheeses, which have less fat and protein, produce less acid. The only dairy exception is clarified butter that is alkalizing due to the short chain fats within it.

In 2003, the Harvard School of Public Health released an alternative pyramid to the FDA recommendations based on imbalances that the members saw in the original pyramid. Although it did not mention acid and alkaline foods specifically, the pyramid shows a tendency toward alkaline foods. One of the most striking differences between the FDA pyramid and the Harvard pyramid is the inclusion of a dairy serving or calcium supplement 1 time daily. The FDA recommends 2 to 3 servings per day, in addition to dietary supplements.

Dr. Meir Stampfer, a professor in the departments of Epidemiology and Nutrition and the Chair of the Department of Epidemiology at the Harvard School of Public Health, points out in an explanation of the Harvard pyramid that Americans should be eating less dairy products. The body needs calcium, but not at the levels present in the two to three servings recommended by the FDA. Calcium is necessary for normal bone development and maintenance; yet the average adult can get enough calcium from a supplement. The levels of calcium present in 2 to 3 servings of dairy per day can actually be harmful to health. Excess calcium intake may increase the risk for certain cancers and there have been no links between massive amounts of calcium and osteoporosis prevention.

In addition, dairy is far from being a pure food. The dairy industry has worked hard to proliferate the image of cow’s milk being essential and harmless. Consider, however, that fifty years ago the average cow produces 2,000 pounds of milk per year and today cows average 50,000 pounds per year. Drugs, antibiotics, hormones, specialized breeding and forced feeding all up milk production so dairy farmers can produce in mass quantities. All of these additives are part of the milk that people drink everyday.

A growing number of Americans, including those who follow the pH miracle diet, are eliminating dairy from their diet and having fantastic results. In recent studies, milk has been linked to intestinal colic, intestinal irritation, anemia and allergic reactions in infants and children. In children, the main problems were allergy, ear and tonsil infection, asthma, colic and childhood diabetes. The studies showed that adults suffered from heart disease, arthritis, allergy and sinusitis as a result of conventionally produced milk.

Just a quick search on the dangers of dairy can really open your eyes about this “safe” food. Reading the research and seeing the acidic effects of milk and other dairy products make it clear why it is excluded on the pH miracle diet.

The list of the most common symptoms of dairy allergens is a long one

Dairy and Your Health

Many researchers and health advocates agree that cow’s milk is simply not designed for anyone but a cow! All of the nutrients which we need can be gained from a diet of whole foods without the use of dairy-based products. That we need to consume dairy products to obtain calcium is a myth endorsed by the Dairy Council and uneducated individuals. We can simply use our own common sense in determining what is best for our bodies. Just look at how many people have adverse reactions to dairy and the industry which has been created to deal with the side effects of milk-based products, not to mention many other processed foods which are difficult to digest and assimilate. Why would something which is supposedly good for us, have an entire shelf in the drug store dedicated to products which will help us digest it, or deal with it’s side effects!

Please note – soy isn’t necessarily a healthful replacement for dairy, as some have been misled to believe. Please see the information on the hazards of soy on this website.

Heart Disease

The consumption of modern dairy products has been found by researchers to be a leading cause of arteriosclerosis, heart attacks and strokes. The highest death rate from heart disease in the world is found in Finland, a country with one of the very highest rates of dairy product consumption. Compared to people in the US, the Finnish people consume one and a half times as many dairy products, and die one and a half times as often from heart disease.

The higher fat forms of dairy products have been implicated as the culprit in contributing heavily to heart attacks, strokes, and arteriosclerosis. The higher fat dairy products are also those most likely to contain unsafe levels of environmental contaminants including pesticide residues and dangerous radioactive substances. Dairy products are high on the food chain, and dairy fats tend to collect very high concentrations of these pollutants. Of all the foods available to Americans, full-fat dairy products such as whole mile and cheese rank with fish as carriers of the highest levels of dangerous environmental contaminants.

What about low-fat dairy products?

Low-fat dairy products are higher in protein. Many people mistakenly assume this to be a health advantage. But as a result of their higher protein concentrations, low and especially non-fat dairy products make an even greater contribution to osteoporosis, kidney problems, and some forms of cancer than do their higher-fat counterparts.

What about allergies?

Modern Western dairy products are the leading cause of food allergies, and the lower-fat versions are actually more allergenic than those higher in fat. It is the proteins in dairy products that induce allergic reactions in humans.

The list of the most common symptoms of dairy allergens is a long one, as are the benefits often obtained by sensitive people who remove dairy products from their diets. Many studies have shown allergies to dairy products to cause irritability, restlessness, hyperactivity, muscle pain, mental depression, abdominal pain, cramps, bloating, gas, diarrhea, bad breath, headaches, lack of energy, constipation, poor appetite, malabsorption, nasal stuffiness, runny nose, sinusitis, asthma, shortness of breath, rashes, eczema and hives.

Scientific literature contains numerous accounts of dramatic improvement, not just for the above problems, but also in cases of ulcerative colitis, obesity, enlarged tonsils and adenoids, and iron deficiency anemia occurring with the removal of dairy products.

What about Calcium and Iron?

The dairy council distributes an attractive booklet free of charge to hospitals and schools throughout the country. Titled “Is it safe to be a vegetarian?”, the booklet provides a remarkably self-serving answer. The booklet says yes, it is safe-so long as you substitute more cheese, yogurt and milk for the “missing” meat.

In fact, what the Dairy Council is suggesting is likely to cause food allergies and is an open invitation to iron-deficiency anemia. If you consume too many dairy products, be they in the form of skim mild, whole mile, cheese, yogurt, butter, ice cream, or whatever, there is a very real possibility of iron deficiency. Cow’s milk is so low in iron that you’d have to drink many gallons to get the iron available from a single serving of any dark green, leafy vegetable!

Not only do dairy products provide no iron, they also block it’s absorption. Breastfed babies, for example, have a much higher rate of iron absorption than those fed cow’s milk formulas, even if they are especially fortified with extra iron.

Do Not Use These Sugar Products

If you wish to be healthful and alkaline, you should not use these sugar products;

Sucrose, or Table Sugar, from sugar cane or sugar beets consists of two simple sugars, glucose and fructose. It is about 99.9 percent pure and sold in either granulated or powdered form.

Raw Sugar consists of coarse, granulated crystals formed from the evaporation of sugar cane juice. Raw sugar contains impurities and cannot be sold in grocery stores due to FDA regulations.

Brown Sugar consists of sugar crystals contained in a molasses syrup with natural flavor and color. Some refiners make brown sugar by adding syrup to refined white sugar. It is 91 to 96 % sucrose.

Turbinado Sugar is raw sugar that goes through a refining process to remove impurities and most of the molasses. It is edible if processed under proper conditions; however, some samples in the past contained trace contaminants.

Invert Sugar is a mixture of glucose and fructose. Invert sugar is formed by splitting sucrose in a process called inversion. This sugar prevents crystallization of cane sugar in candy making.

Confectioner’s Sugar, or Powdered Sugar, consists of finely ground sucrose crystals mixed with a small amount of corn starch.

Honey is an invert sugar formed by an enzyme from nectar gathered by bees. Honey contains fructose, glucose, maltose, and sucrose. Honey contains only trace amounts of vitamins and minerals. One would have to eat large quantities before any nutritional benefit would be received.

High Fructose Corn Syrup (HFCS) is a sweetener made from corn starch. The amounts of fructose vary with the manufacturer. An enzyme-linked process increases the fructose content, thus making HFCS sweeter than regular corn syrup.

Corn Syrups, produced by the action of enzymes and/or acids on corn starch, are the result of splitting starch. Three major producers’producers’contain 42%, 55%, and 90% fructose. Dextrose comprises most of the remainder.

Levulose, or Fructose, is a commercial sugar much sweeter than sucrose. Its sweetness actually depends on its physical form and how it’s used in cooking. Fructose, known as a fruit sugar, occurs naturally in many fruits.

Dextrose, or Glucose, is also known as corn sugar. It’s commercially made from starch by the action of heat and acids, or enzymes. It is sold blended with regular sugar.

Lactose, or milk sugar, is made from whey and skim milk for commercial purposes. It occurs in the milk of mammals. The pharmaceutical industry is a primary user of prepared lactose.

Sorbitol, Mannitol, Malitol, and Xylitol are sugar alcohols or polyols. They occur naturally in fruits and are produced commercially from such sources as dextrose. Xylitol is a sugar alcohol made from a part of birch trees. Sorbitol, mannitol, and malitol are about half as sweet as sucrose. Xylitol has a sweetness equal to sucrose.

Artificial Sweeteners of any kind are determental to your health!

America’s Deadliest Sweetener

Posted by: Dr. Mercola March 02 2010 Aspartame producer Ajinomoto is launching a new initiative that will rebrand the sweetener as “AminoSweet”. Aspartame is used in many foods and beverages marketed as low calorie or sugar-free. However, its reputation has been clouded somewhat by studies that have investigated reports of ill effects. Just to remind you, the side effects of aspartame can include:

Headache

Change in vision

Convulsions and seizures

Hallucination

Nausea and vomiting

Joint pain

It can cause many, many other problems as well.

Aspartame is the most controversial food additive in history, and its approval for use in food was the most contested in FDA history. In the end, the artificial sweetener was approved, not on scientific grounds, but rather because of strong political and financial pressure. After all, aspartame was previously listed by the Pentagon as a biochemical warfare agent!

It’s hard to believe such a chemical would be allowed into the food supply, but it was, and it has been wreaking silent havoc with people’s health for the past 30 years.

The truth is, it should never have been released onto the market, and allowing it to remain in the food chain is seriously hurting people – no matter how many times you rebrand it under fancy new names.

The Deceptive Marketing of Aspartame

Sold commercially under names like NutraSweet, Canderel, and now AminoSweet, aspartame can be found in more than 6,000 foods, including soft drinks, chewing gum, table-top sweeteners, diet and diabetic foods, breakfast cereals, jams, sweets, vitamins, prescription and over-the-counter drugs.

Aspartame producer Ajinomoto chose to rebrand it under the name AminoSweet, to “remind the industry that aspartame tastes just like sugar, and that it’s made from amino acids – the building blocks of protein that are abundant in our diet.”

This is deception at its finest: Begin with a shred of truth, and then spin it to fit your own agenda.

In this case, the agenda is to make you believe that aspartame is somehow a harmless, natural sweetener made with two amino acids that are essential for health and present in your diet already.

They want you to believe aspartame delivers all the benefits of sugar and none of its drawbacks. But nothing could be further from the truth.

How Aspartame Wreaks Havoc on Your Health

Did you know there have been more reports to the FDA for aspartame reactions than for all other food additives combined?

In fact, there are over 10,000 official complaints, but by the FDA’s own admission, less than 1 percent of those who experience a reaction to a product ever report it. So in all likelihood, the toxic effects of aspartame may have affected roughly a million people already.

While a variety of symptoms have been reported, almost two-thirds of them fall into the neurological and behavioral category consisting mostly of headaches, mood alterations, and hallucinations. The remaining third is mostly gastrointestinal symptoms.

This video will familiarize you with some of the terrifying side-effects and health problems you could encounter if you consume products containing this chemical.

Unfortunately, aspartame toxicity is not well-known by doctors, despite its frequency. Diagnosis is also hampered by the fact that it mimics several other common health conditions, such as:

Multiple sclerosis

Parkinson’s disease

Alzheimer’s disease

Fibromyalgia

Arthritis

Multiple chemical sensitivity

Chronic fatigue syndrome

Attention deficit disorder

Panic disorder

Depression and other psychological disorders

Lupus

Diabetes and diabetic complications

Birth defects

Lymphoma

Lyme disease

Hypothyroidism

How Diet Foods and Drinks CAUSE Weight Problems

In recent years, food manufacturers have increasingly focused on developing low-calorie foods and drinks to help you maintain a healthy weight and avoid obesity. Unfortunately, the science behind these products is so flawed, most of these products can actually lead to increased weight gain!

Unfortunately, most public health agencies and nutritionists in the United States recommend these toxic artificial sweeteners as an acceptable alternative to sugar, which is at best confusing and at worst harming the health of those who take their misguided advice.

Even More Toxic Dangers of Aspartame

Truly, there is enough evidence showing the dangers of consuming artificial sweeteners to fill an entire book — which is exactly why I wrote Sweet Deception. If you or your loved ones drink diet beverages or eat diet foods, this book will explain how you’ve been deceived about the truth behind artificial sweeteners like aspartame and sucralose — for greed, for profits, and at the expense of your health.

As mentioned earlier, almost two-thirds of all documented side effects of aspartame consumption are neurological.

One of the reasons for this side effect, researchers have discovered, is because the phenylalanine in aspartame dissociates from the ester bond. While these amino acids are indeed completely natural and safe, they were never designed to be ingested as isolated amino acids in massive quantities, which in and of itself will cause complications.

Additionally this will also increase dopamine levels in your brain. This can lead to symptoms of depression because it distorts your serotonin/dopamine balance. It can also lead to migraine headaches and brain tumors through a similar mechanism.

The aspartic acid in aspartame is a well-documented excitotoxin. Excitotoxins are usually amino acids, such as glutamate and aspartate. These special amino acids cause particular brain cells to become excessively excited, to the point that they die.

Excitotoxins can also cause a loss of brain synapses and connecting fibers. A review conducted in 2008 by scientists from the University of Pretoria and the University of Limpopo found that consuming a lot of aspartame may inhibit the ability of enzymes in your brain to function normally, and may lead to neurodegeneration.

According to the researchers, consuming a lot of aspartame can disturb:

The metabolism of amino acids

Protein structure and metabolism

The integrity of nucleic acids

Neuronal function

Endocrine balances

Furthermore, the ester bond in aspartame breaks down to formaldehyde and methanol, which are also toxic in their own right. So it is not surprising that this popular artificial sweetener has also been found to cause cancer.

Daily, she fed some of the rats the equivalent (for their body weight) of two-thirds the aspartame contained in 8-oz of diet soda. Thirty-seven percent of the females fed aspartame developed tumors, some of massive size.

How to Ditch Artificial Sweeteners, and Satiate Your Sweet Tooth

If you suffer from sweet cravings, it’s easy to convince yourself you’re doing the right thing by opting for a zero-calorie sweetener like aspartame. Please understand that you will do more harm than good to your body this way.

First, it’s important to realize that your body craves sweets when you’re not giving it the proper fuel it needs.

Finding out your nutritional type will tell you exactly which foods you need to eat to feel full and satisfied. It may sound hard to believe right now, but once you start eating right for your nutritional type, your sweet cravings will significantly lessen and may even disappear.

Meanwhile, be sure you address the emotional component to your food cravings using a tool such as the Meridian Tapping Technique (MTT). More than any traditional or alternative method I have used or researched, MTT works to overcome food cravings and helps you reach dietary success.

And, if diet soda is the culprit for you, be sure to check out Turbo Tapping, which is an extremely effective and simple tool to get rid of your soda addiction in a short period of time.

Non-Acceptable Alternative Sweeteners

I have written a few articles on fructose earlier this year, and I will be writing many more, so please be aware that I am absolutely convinced that fructose ingestion is at the core of our obesity epidemic.

And I’m not only talking about high fructose corn syrup, which is virtually identical to table sugar. The only major difference between the two is HFCS is much cheaper so it has contributed to massive increase in fructose ingestion, far beyond safe or healthy.

Please understand you need to keep your fructose levels BELOW 25 grams per day. The best way to do that is to avoid these “natural” sweeteners as they are loaded with a much higher percentage of fructose than HFCS.

Fruit Juice

Agave

Honey

Please note that avoiding these beyond 25 grams per day is crucial, even if the source is fresh, raw, and organic. It just doesn’t matter, fructose is fructose is fructose…

Acceptable Alternative Sweeteners

For those times when you just want a taste of something sweet, your healthiest alternative is Stevia. It’s a natural plant and, unlike aspartame and other artificial sweeteners that have been cited for dangerous toxicities, it is a safe, natural alternative that’s ideal if you’re watching your weight, or if you’re maintaining your health by avoiding sugar.

It is hundreds of times sweeter than sugar and truly has virtually no calories.

I must tell you that I am biased; I prefer Stevia as my sweetener of choice, and I frequently use it. However, like most choices, especially sweeteners, I recommend using Stevia in moderation, just like sugar. In excess it is still far less likely to cause metabolic problems than sugar or any of the artificial sweeteners.

I want to emphasize, that if you have insulin issues, I suggest that you avoid sweeteners altogether, including Stevia, as they all can decrease your sensitivity to insulin.

Lo han is another sweetener like Stevia. It’s an African sweet herb that can also be used, but it’s a bit more expensive and harder to find.

So if you struggle with high blood pressure, high cholesterol, diabetes or extra weight, then you have insulin sensitivity issues and would benefit from avoiding ALL sweeteners.

But for everyone else, if you are going to sweeten your foods and beverages anyway, I strongly encourage you to consider using regular Stevia or Lo han, and toss out all artificial sweeteners and any products that contain them.Related Links: